Back to Categories

Kat's Beef Bleu Cheese Salad

3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless beef sirloin steak, cut 1 inch thick, about 12 ounces
1 tablespoon snipped fresh thyme
2 teaspoons snipped fresh rosemary
4 1/4 inch thick slices red onion
6 cups lightly packed mesclun or torn mixed salad greens
8 yellow and/or red pear shaped tomatoes, halved
2 tablespoons crumbled Gorgonzola or other bleu cheese

For vinaigrette, in a screw top jar combine vinegar, oil, garlic, salt and pepper; cover and shake well. Trim fat from steak. Remove 1 tablespoon vinaigrette from jar and brush evenly onto both sides of the steak. Press thyme and rosemary onto both sides of the steak. Use a clean brush to coat both sides of onion slices with some of the remaining vinaigrette, reserving the rest; set aside. Preheat gas grill. Reduce heat to medium. Place steak on the grill rack directly over heat. Cover and grill until steak is desired doneness, turning once halfway through grilling. While the steak is grilling, add onion slices to grill. Cover and grill for 6 to 8 minutes or until tender, turning once halfway through grilling. Divide the mesclun among 4 dinner plates. To serve, thinly slice the steak across the grain. Separate onion slices into rings. Arrange warm steak slices and onion rings on top of mesclun. Drizzle with the reserved vinaigrette. Top with tomatoes and cheese. Makes 4 servings

With the power of conviction, there is no sacrifice.